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Tartine All Day: Modern Recipes for the Home Cook
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Review
"The new bible of alt-flour, gluten-free cooking, from a chef who never sacrifices deliciousness."—Healthyish"To say I have been excited about this book would be the understatement of the season."—Smitten Kitchen"Tartine All Day is all about delicious, simple, do-able food, as prepared by someone who really knows what she is doing."—Saveur.com"At a time when we are all trying to do so much—at home, at work, in the kitchen—this book comes at just the right moment. Elisabeth Prueitt really pays heed to the reality of our lives with a stack of recipes that begs to be tried out and added to the rhythm of it all."—Yotam Ottolenghi"When Elisabeth Prueitt and Chad Robertson opened Tartine Bakery bakery fifteen years ago, they gave us all something we didn't even know we were missing, but suddenly couldn't live without: a visionary reimagining of the corner bakery with a focus on flavor and aesthetics. Packed with reconsidered classics and new standards alike, Tartine All Day promises to be just as indispensable."—Samin Nosrat, chef, teacher, and author of Salt, Fat, Acid, Heat"Tartine All Day is a cookbook with a California soul, the heart of an artist, and a traditionalist’s dedication to usefulness. Elisabeth Prueitt’s brand of diverse, ingredient-driven cooking, combined with her genius techniques, makes this collection of savory and sweet recipes brilliant inspiration for everyday cooking."–Heidi Swanson, author of Super Natural Cooking"Tartine bakery is a must-stop in San Francisco for breads and fabulous pastries. Now pastry chef/owner Elisabeth Prueitt turns her attention back home with her favorite recipes in Tartine All Day, taking us from breakfast to dinner . . . and, of course, ending with spectacular dessert!"—David Lebovitz, author of My Paris Kitchen"Tartine All Day is exactly what I want in a cookbook. It is a current and contemporary roadmap to the last decade of California, and a mesmerizingly beautiful look at the culture of food being created there. It is dishes we crave, every day, and now you can make it at home. Elisabeth Prueitt can curate my eats any day, all day long."—Hugh Acheson"Tartine All Day is a modern way to put the joy back in cooking."—bonappetit.com"... for anyone interested in exploring the modern baker’s pantry — whether gluten-free or merely adventurous — Prueitt is the one you want holding your hand."—New York Times Book Review"San Francisco pastry guru Elisabeth Prueitt extends the Tartine line with this indispensable home cooking collection."—Cooking Light"James Beard Award-winning author Elisabeth Prueitt’s delicious home-cooked meals come together in this stunning collection . . . "—Domino.com"Effortless to follow, thorough in its instruction and proves reliable for all meals, from the Any Day Pancakes to start you off to the teff carrot cake to put you to bed."—Tasting Table"... workmanlike and pragmatic ... a cook’s book, a family book, a home kitchen book."—Los Angeles Times"From its gorgeous, vivid pink and gilded cover to its final, heartfelt acknowledgements, this is a warm, welcoming, and exciting book."—The Kitchn"Gluten-free or gluten-sensitive cooks will find lots to bake here, but so will any ambitious home cook looking for something new to get them out of their comfort zone."—bonappetit.com"Great for: Tartine Bakery fans and home cooks looking for an all-purpose cookbook full of pro tips on simple ways to make good food."—Bay Area News Group"... All Day is the rare cookbook that does manage to bridge the gap between home cooks and restaurant chefs."—Lucky Peach"Prueitt has the special gift of creating alchemical recipes — combining ingredients and techniques in such a way that what manifests is light years beyond the sum of their parts." —Eater
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About the Author
ELISABETH PRUEITT is the cofounder of the San Francisco–based Tartine Bakery and Tartine Manufactory and the owner of the ice cream shop Cookies & Cream. She is also the author of the original Tartine cookbook, a James Beard Best Pastry Chef Award repeat nominee and winner, and the founder of the Conductive Education Center of San Francisco.
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Product details
Hardcover: 384 pages
Publisher: Lorena Jones Books (April 4, 2017)
Language: English
ISBN-10: 039957882X
ISBN-13: 978-0399578823
Product Dimensions:
7.2 x 1.3 x 10.2 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
57 customer reviews
Amazon Best Sellers Rank:
#52,240 in Books (See Top 100 in Books)
Good cookbook for the gluten free crowd. I am not on a gluten free diet, but I have been testing these recipes (30 of them to be more precise) and so far it's a good cookbook. I read someone`s review saying the book is a roller coaster ride and I agree. Ups and downs. A few of the recipes I tried were not successful at home. And a handful were excellent. But again, some people love the book and have greater success with the very recipes I struggled with. What gives? All photos you see here are mine, you can see more and also read about each recipe I tried at 30recipes30days (Facebook, Twitter, and Instagram).
I agree with other commenters that this book should have advertised itself more honestly as a "gluten-free" cookbook, as the baked items are in fact flourless. It disappointed me, too, until I actually tried some of the recipes, and they are quite good! I find her writing to be refreshingly straightforward, honest, and not overdone. Her husband's books are outstanding and I would not be the baker I am without them, but I wish he had had her do the writing, as she has more skill as a writer than he does (or maybe just a better editor). Like others I am frustrated by the apparent error in the corn souffle recipe, but I have not found any other errors, and I disagree that this book is "fussy" or difficult. I have not experienced that. It is true the baking recipes require some materials you may not have -- coconut flour, brown rice flour, coconut sugar. But take thirty bucks to a decent grocery store and you will have what you need (plus a generous amount of almond flour, which will add to the bill if you don't already have it.) I have less experience with the non-baking recipes but what I have done has worked well. This is a good book and it has something for everyone, from jam and pickles through breakfast, lunch, dinner, salad, and dessert, as well as food for gatherings. If you are expecting something simple and traditional, it may not be the book for you, but it is not at all the fussy and over-detailed work some here seem to be accusing it of. She even tells you how to make applesauce, for crying out loud. Her love of real food with real flavors, and her appreciation of the role food plays in our lives really comes through, but does not intrude on the recipes. Oh and also, the book is tough as hell. Thick binding, and thick pages that you can literally wash off with a rag. This book is worth the money.
I love Tartine, I idolize Chad and Elizabeth, and I was really looking forward to receiving this book. However, I have yet to be impressed with a single recipe. I have made the cheesy corn souffle (estimating some proportions as some of the instructions are missing). The cider caramel ribs were not that great. The cream cheese dough is impossible to form into a ball without adding liquid (still haven't baked it off, so I am not sure of the flavor/texture). The fruit cobbler (or buckle, whatever it is...) was not great either. Everything is just lackluster in flavor, and I regret spending so much money on the gluten-free flours that are unlikely to get used.
I’m in two minds about this book. I read some of the reviews and they mentioned that this is a gluten-free cookbook. I don’t follow a gluten-free diet, but I bought the book anyway thinking there would be enough recipes to keep me interested. Unfortunately the recipes I’m drawn to (breakfast, dessert, and baking recipes) are gluten-free and generally don’t appeal to me. Over the last five years I’ve bought large bags of almond flour to make cakes and cookies, because I saw many great reviews of baked goods using almond flour, so they must be good, right? Well I can say after baking Claudia Roden’s gluten-free orange cake twice (she is a British cook) and making almond flour shortbread a number of times, and I once made almond flour scones, that I don’t like the taste, smell, or texture of baked goods using almond flour. However, I have twice made a chocolate orange cake with almond flour which I did enjoy, but only because it contained a lot of cocoa so it tasted like an orange-flavored chocolate truffle. Sure there are recipes in the book using other types of flour, but it’s unlikely I will buy those flours to make the food. I don’t want to leave a low rating, but as others have said the author should have been open and said this is a gluten-free cookbook. There are plenty of recipes that are ordinarily gluten-free, but at the moment I’m not looking to make those. I’m sure they are very good recipes, but for now, although I bought this book knowing it’s gluten-free, I wish there were breakfast, baked, and dessert recipes that used gluten-free all purpose flour substitute in addition to recipes with almond, nut, buckwheat flour etc.
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